Tag Archives: Yeast

MICROBIOLOGICAL AND PHYSICOCHEMICAL STUDIES OF TWO NIGERIAN FERMENTED ALCOHOLIC DRINKS (PALMWINE AND BURUKUTU) IN EKITI STATE, NIGERIA. (Published)

Palm wine samples were collected from five (5) different towns in Ekiti State while burukutu were also collected from three different towns in Ekiti State. The pH of the palm wine ranged from 4.49 in sample PWB (Are- Ekiti) to 5.23 in PWD (Ikere-Ekiti). In the chemical analysis, total alkalinity ranged from 0.03% in PWA (Ado-Ekiti), PWD and PWE (Ikole-Ekiti) to 0.06 in PWB. Total solids ranged from 10.670 Brix in PWA to 16.57 in sample PWC (Ifaki-Ekiti). Total reducing sugar ranged from 10.81% in sample PWA to 18.94% in PWC while protein ranged from 0.31mg/l in PWE to 0.34mg/l in PWB and PWC. In the total bacteria count (TBC), it ranged from 0.9 X 105 cfu/ml in PWC to 2.3 X 105 cfu/ml in PWA. TBC in burukutu has the highest value of 8 in sample BK (Ado -Ekiti) and lowest of 4.9 in sample BM (Ikere-Ekiti). Total yeast count, ranged from 1 in PWB to 6 in PWD. For the burukutu sample, it ranged from 4 in sample BL (Ikole-Ekiti) to 88 in BK. In all, 2.9 x 10 microorganisms were isolated from the palm wine samples with 1.2 x 10 yeast cells and 1.7 x 10 bacteria cells. From the microbial load on the samples, 5 bacteria genera were isolated. Consumption of these alcoholic beverages are therefore not safe, as contaminants have been observed in the drinks and these contaminants and pathogens are dangerous as consumption can result to health hazard

Keywords: Alcoholic Beverages, Bacteria, Burukutu, Palmwine, Yeast

Different Processing Conditions Affect Palm (Thot Not) Wine Fermentation (Under Review)

Thot Not (coconut palm) trees are an integral part of the Khmer community in Van Giao Commune, Tinh Bien District, An Giang Province, Vietnam. Palm wine can be obtained from the young inflorescence either male (or) female ones palm wine is alcoholic beverage that are made by fermenting the sugary sap from various palm plants. It is collected by tapping the top of the trunk by felling the palm tree and boring a hole into the trunk it is a cloudy whitish beverage with a sweet alcoholic taste and very short shelf life of only one day, the wine is consumed in a variety of flavors varying foam sweet unfermented to sour, fermented and vinegary there are various products. Palm sap can be fermented (or) processed into an alcoholic beverage it just needs the correct yeasts, temperature and processing conditions. In our research, we investigate three yeast strains and decide to choose two strains Rh and C1 to get good sensory quality wine. Between Rh and C1, the first is superior to the later based on both sensory value and fermenting time (14 days for Rh and 18 days for C1). Althoug the strain C1 having longer fermenting time, it creates specific flavor and more CO2 so it’s suitable for sparking wine. From yeast strain Sacharomycess cerevisiae, pretreatment 75 ÷ 800C in 15 minutes, initial pH 5.0 ÷ 5.5, dry matter 20 ÷ 22% Brix, fermenting temperature 300C, palm wine is well fermented to 11.5 – 12.5% alcohol

Keywords: : Palm Wine, Alcohol, Pretreatment, Processing Condition, Yeast